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Emeril's Barbecued Shrimp And Biscuits

  • Yield: 6 servings


  • 2 pounds medium shrimp, peeled and deveined, about 42
  • 2 tablespoons Baby Bam Seasoning
  • 1 cup apple cider vinegar
  • 1 cup ketchup
  • 1/4 cup packed light brown sugar
  • 1 tablespoon molasses
  • 1 tablespoon yellow mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons minced garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • Traditional Southern Biscuits
  • Chopped chives, for garnish


  • Sprinkle the shrimp with Baby Bam Seasoning. Refrigerate while making the sauce and biscuits.
  • Barbecue Sauce: In a medium saucepan, combine vinegar, ketchup, brown sugar, molasses, yellow mustard, Worcestershire, garlic, salt, and black pepper. Bring mixture to a simmer, stirring to dissolve the sugar. Allow sauce to simmer for 10 to 15 minutes, or until slightly thickened. Set aside to cool.
  • Shrimp: Heat oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute, occasionally shaking the skillet, for 2 minutes. Add the barbecue sauce. Stir and simmer for 3 minutes. Remove the shrimp with tongs and mound in the center of a warm platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.